This week’s newsletter is a letter of recommendation to get yourself the new cheeseburger @mercuryomaha and while you’re on 16th, a Manhattan @greenroomomaha. Enjoy those new patios while you’re at it. All that and more at the link in my profile.

Today is Matthew and my 11th wedding anniversary. There’s no doubt that we’re spending the day thinking about our friend Laurie Smith Camp, who died this week. We are the first couple she ever married. One of the things I remember most about the day is her words, which focused on court cases throughout history…

This week I have a half review/half appreciation of the beautiful patio dining experience we had recently @boilerroomrestaurant. Just spectacular, from top to bottom. Read it at the link in my profile, and make your reservation. You won’t regret it.

My PSL is a Manhattan. Also, it’s fall now.

I was lucky enough to be the guest editor of the most recent issue of Nebraska Quarterly, the beautiful publication sent to University of Nebraska-Lincoln alums. My stories include an update from @sehnertsbakery in McCook, a profile of @goldenrodpastries owner Angela Garbacz and a story about the future of the dining hall, which has changed…

I know I’m usually here with food reviews, but we’re living in new times, and today I have a mask review. I have tried lots and lots of homemade masks since the beginning of the pandemic and this one, designed and handmade in Omaha by my friend @rdqlus is hands down my favorite one. ️…

The @nicerollz spicy bulgogi burger is so good I wrote an entire newsletter about it. Plus: I’ve got a story about the inventive spirit at @darios_brasserie helping the restaurant get through the pandemic. All that and more at the link in my profile.

I’ve written in my newsletter about how I’ve been cooking with beans a lot. (If you missed it, subscribe for free on my website!) But I upped my game recently with some advice from a friend: I ordered heirloom dried beans from @rancho_gordo. The best thing in the bowl tonight? The beans. (Recipe: Penelope Wisner’s…

This week's SBH newsletter: Matthew on the joys of dining out al fresco when there's little to look forward to, an ode to the humble bean and an update on Covid Times cooking.

Today’s loaf: spicy olive garlic bread. I used my favorite castlevetrano green olives, fresh shaved garlic and @flatironpepper classic red pepper flakes, which pack a serious punch. Recipe via “Bread Illustrated” from @cooksillustrated.